This isn’t news: Home-made mayonnaise and aioli might taste better (no, they don’t) but experts are urging cooks to take extra care with raw egg dishes to avoid food poisoning.

And many Australians are unaware that cooked rice and alfalfa sprouts, usually eaten raw, also can be a poisoning risk.

A national survey, conducted before the start of Australian Food Safety Week on Sunday, found some people couldn’t correctly identify foods often linked to food poisoning outbreaks when not handled or cooked correctly

They include chicken, minced meat and seafood, says Food Safety Information Council chair Rachelle Williams.

The increase in salmonella outbreaks in recent years is linked to raw or minimally cooked egg dishes such as hand made aioli and mayonnaise.

If the risk of Salmonella in an egg in 1-in-20,000, what does that risk become when 100 eggs are pooled together to make mayo or aoili? 1-in-200.

Any restaurant should use pasteurized eggs.

This is news: Today, in 1971, the first record I ever bought was released: Led Zepplin IV. I remember arriving at my grandparents’ house in Cookstown, Ontario (that’s in Canada) and putting it on. They said it was a terrible noise. I loved it.